Production of partially gelatinized cassava starch: Effects of preheating temperature and starch concentration on physicochemical characteristics during the spray-drying process

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (Unesp)-
Autor(es): dc.creatordos Santos, Thais Paes Rodrigues [UNESP]-
Autor(es): dc.creatorLandi Franco, Célia Maria [UNESP]-
Autor(es): dc.creatorMischan, Martha Maria [UNESP]-
Autor(es): dc.creatorFernandes, Daiana de Souza [UNESP]-
Autor(es): dc.creatorDelBem, Marília Sbragia [UNESP]-
Autor(es): dc.creatorLeonel, Magali [UNESP]-
Data de aceite: dc.date.accessioned2022-02-22T00:27:56Z-
Data de disponibilização: dc.date.available2022-02-22T00:27:56Z-
Data de envio: dc.date.issued2020-12-11-
Data de envio: dc.date.issued2020-12-11-
Data de envio: dc.date.issued2019-09-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.21475/ajcs.19.13.09.p1568-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/199643-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/199643-
Descrição: dc.descriptionStarch has application in several industrial sectors, such as food, textile, paper, pharmaceutical, among other industries. To meet this demand, native starches have been modified by chemical, physical and enzymatic methods. Cassava is the second source of starch. Furthermore, understanding the effects of spray-drying modification on the structural and physicochemical characteristics of its starch is important. Therefore, this study aimed to evaluate the effects of the main interfering factors in the process of spray-drying on the characteristics of cassava starch, aiming at increasing the industrial applicability of this starch. A Central Composite Rotational Design (CCRD) was employed to assess the experimental data. Experimental design included four factorial points, four axial points and three replicates of the central point. The starch concentration ranges from 5 to 11 % and preheating temperature ranges from 54 to 60 °C. Results showed influence of the variable factors on the characteristics of cassava starch. The processing conditions that allowed obtaining pregelatinized starches with higher viscosity at room temperature, higher resistance to hot and agitation, lower retrogradation tendency, and with partial solubility, desired quality parameters for this product were: 6 % of starch concentration (wet basis) and 60 °C of preheating temperature.-
Descrição: dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)-
Descrição: dc.descriptionCenter for Tropical Roots and Starches (CERAT) College of Agronomic Science (FCA) São Paulo State University (UNESP)-
Descrição: dc.descriptionDepartment of Food Engineering and Technology Institute of Biosciences Language and Physical Sciences São Paulo State University (UNESP)-
Descrição: dc.descriptionDepartment of Biostatistics Bioscience Institute São Paulo State University-
Descrição: dc.descriptionCenter for Tropical Roots and Starches (CERAT) College of Agronomic Science (FCA) São Paulo State University (UNESP)-
Descrição: dc.descriptionDepartment of Food Engineering and Technology Institute of Biosciences Language and Physical Sciences São Paulo State University (UNESP)-
Descrição: dc.descriptionDepartment of Biostatistics Bioscience Institute São Paulo State University-
Formato: dc.format1486-1494-
Idioma: dc.languageen-
Relação: dc.relationAustralian Journal of Crop Science-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectPregelatinization starch-
Palavras-chave: dc.subjectStructure-
Palavras-chave: dc.subjectViscosity-
Título: dc.titleProduction of partially gelatinized cassava starch: Effects of preheating temperature and starch concentration on physicochemical characteristics during the spray-drying process-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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